A golden enriched dough is filled with cherry preserve, orange zest and pistachios, then finished with fresh cherries
| Created by | Spinneys |
| Prep time | 45 minutes |
| Chilling time | Overnight |
| Proofing Time | 2 hours |
| Cook time | 30 minutes |
| Cuisine | Other |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Hard |
Ingredients
Cooking Instructions
Download PDFPlace the bread flour, yeast, 50g caster sugar and salt into the bowl of a stand mixer fitted with a dough hook, keeping the yeast and salt on opposite sides of the bowl. Add the 200ml milk, an egg and 60g butter and knead on a low to medium speed for 10 minutes until the dough is smooth, elastic and slightly tacky.
Shape the dough into a ball and place in a lightly oiled bowl. Cover tightly with cling film and chill in the fridge overnight, or for at least 8 hours, until doubled in size. Remove the dough from the fridge and leave it, still covered, at room temperature for 1 hour.
Line a large baking tray with baking paper. Tip the dough onto a lightly floured surface, knock it back gently and roll out into a rectangle measuring approx. 40cm x 30cm, with a long edge at the bottom.
Using an electric beater, combine 80g butter, 60g golden caster sugar and orange zest until smooth and spreadable. Spread evenly over the dough, leaving a 1cm border along the long edge at the top. Dot over the cherry preserve and spread it gently into the butter, then scatter over the pistachio nibs.
Starting from the long edge at the bottom, roll the dough tightly into a log and pinch the seam to seal. Transfer to the lined tray, seam side down, and bring the two open ends together to form one large ring, pinching them firmly to seal.
Using sharp scissors, make angled cuts from the outer edge of the ring towards the centre at 3-4cm intervals, cutting about two-thirds of the way through so the inner edge stays attached and the pieces form triangles. Gently pull each triangle outwards, twisting alternately to the left and right so the filling faces up and the wreath takes on a star shape.
Cover loosely with oiled cling film and leave to prove at room temperature for 45 minutes to 1 hour until puffy and nearly doubled in size. Meanwhile, preheat the oven to 180°C, gas mark 4.
Brush the wreath with the egg wash and scatter over the chopped pistachios. Bake for 25-30 minutes until deep golden and risen, covering loosely with foil for the last 10 minutes, if it is browning too quickly.
Leave to cool on the tray for 10 minutes, then carefully slide onto a serving board. Pile the fresh cherries on top and serve warm.
